Aarrrgh! I just wrote a post but one of my pics was too large and it all was lost. Weather change coming and I'm getting a headache so here's the short version.Made a 16-inch cutter pan pizza with seasoned hamburger (out of sausage), pepperoni, fresh mushrooms (don't you hate pies made with canned mushrooms?).Thanks Chicago Bob for my first formula for Chicago thin crust.Here are some pix.Be gentle, it's my first time in Chicago.

Also, not sure if I gave you a good TF on that recipe. I've made them so long I just go by weight...your pie here actually looks quite thick. If you do a 16in again please try about 15-16oz dough instead of 18. Sorry.

Also, not sure if I gave you a good TF on that recipe. I've made them so long I just go by weight...your pie here actually looks quite thick. If you do a 16in again please try about 15-16oz dough instead of 18. Sorry.

What?! I made a Chicago Thick Crust Pizza! I'll make an adjustment the next time I try one, although this one was mighty tasty.

I got ambitious and tried Red November's pizza sauce, going the whole MAE route. It's very good but I'm not sure it's worth the trouble. I used 6 in 1 tomatoes. What sauce do you use?

redox, I use a real basic diluted puree with only several different spices.I can tell by looking at the recipe, Garvey's sauce would serve you well. There are a couple items on there you could probably omit if you don't have them and I'm sure it will still be great(the paparica and marjoram). Hope Garvey doesn't get mad at me tinkering with his recipe, I'm just trying to make this easier for you to try. Also, you could use a little extra oregano if you don't have the "Italian Seasoning blend"

I have tried November's sauce and don't recall using fresh cherry tomatoes. Maybe you might be thinking about Les's sweet sauce that uses fresh grape tomatoes.

Norma

Absolutely correct Norma...thank you. I remember trying Les's great sauce after seeing how much you liked it.Dang...your memory is way better than mine Norma, thanks. I used to have a really good memory...people would always say..."boy, you remember everything Bob! "Guess I'm getting old darn it! I hate it when that happens......

Absolutely correct Norma...thank you. I remember trying Les's great sauce after seeing how much you liked it.Dang...your memory is way better than mine Norma, thanks. I used to have a really good memory...people would always say..."boy, you remember everything Bob! "Guess I'm getting old darn it! I hate it when that happens......

Bob,

I still do like Les's sweet sauce very much. My memory fails me sometimes too. That is just the way it is. Your memory seems good to me.

redox, I use a real basic diluted puree with only several different spices.I can tell by looking at the recipe, Garvey's sauce would serve you well. There are a couple items on there you could probably omit if you don't have them and I'm sure it will still be great(the paparica and marjoram). Hope Garvey doesn't get mad at me tinkering with his recipe, I'm just trying to make this easier for you to try. Also, you could use a little extra oregano if you don't have the "Italian Seasoning blend"http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274

Obviously, everyone is free to make whatever sauce they wish, but I will say this:1. If you don't already have paprika in your kitchen, there's something wrong with you (sez the Eastern European in me). 2. If you're not familiar with marjoram, then you owe it to yourself to get to know it. It has a floral quality that its cousin oregano does not.3. But if you don't have these things or just wanna go your own way, that's cool. Just look at the sheer amount of spices in the recipe--the herbal bomb--to get a good idea of how this style should generally go (IMO).